Lima Bean Soup
Lima Bean Soup offers a hearty, comforting flavor with creamy beans, aromatic sage, and a hint of sherry for depth. Perfect for chilly days, this dish is suitable for vegetarians if sausage is omitted, and it pairs well with crusty bread for a satisfying meal.
Ingredients
Instructions
- Soak dried lima beans overnight.
- Wash the soaked beans thoroughly and put them in a pot of boiling water.
- Add chopped onion and cubed potatoes to the pot.
- Add seasonings such as salt, pepper, coriander seed, fresh sage, bay leaf, and hot pepper to taste.
- Bring the mixture to a boil, then reduce heat and cook on low until the beans are tender and the soup is thick.
- Mash the beans with a wooden spoon while in the pot.
- Remove the hot pepper from the soup.
- Add olive oil and sherry, then simmer for another 15 minutes.
- If adding Polish sausage, boil the sausage separately to remove fat, then add it along with the potatoes and onion, omitting olive oil.
Tips & Substitutions
Soaking the lima beans overnight is crucial for achieving a creamy texture in the soup. If you want a quicker method, use canned lima beans instead. For a spicier kick, consider adding more hot pepper or a pinch of red pepper flakes. Fresh herbs like thyme or parsley can also enhance the flavor, and you can replace olive oil with butter for a richer taste.
Serving Suggestions
Serve the lima bean soup with crusty bread for a hearty meal, or pair it with a fresh salad for a lighter option. It also complements Mediterranean recipes beautifully, such as Stuffed Grape Leaves. For added protein, consider topping the soup with diced Polish sausage or croutons for crunch.
Storage & Reheating
Store leftover lima bean soup in an airtight container in the refrigerator for up to 5 days. To reheat, simply warm it on the stove over medium heat, adding a splash of water or broth if it thickens too much. You can also freeze the soup for up to 3 months; just thaw it in the refrigerator overnight before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Lima Bean Soup contains roughly 589 calories, with 11g protein, 72g carbohydrates, and 33g fat. It is an excellent source of iron (72% of the Daily Value), dietary fiber (67% of the Daily Value), and calcium (37% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 569mg per serving (25% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup vegetarian?
Yes, you can easily make this lima bean soup vegetarian by omitting the Polish sausage and using vegetable broth instead of water. The beans and vegetables provide ample flavor and nutrition, making it a satisfying dish without the meat.
How can I thicken the soup if it’s too thin?
If the soup turns out thinner than desired, you can thicken it by mashing some of the beans against the pot's side with a wooden spoon. Alternatively, you can blend a portion of the soup until smooth and stir it back in for a creamier consistency.
What type of potatoes work best in this recipe?
Waxy potatoes, such as Yukon Gold or red potatoes, are ideal for this soup as they hold their shape well during cooking. They contribute a creamy texture without becoming mushy. However, you can also use russet potatoes if you prefer a fluffier result.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).